Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Duck Confit Salad with Great Northern Beans

Martha Holmberg

Servings: four as a first course; two as a main course.

If you’ve got the time, use dried white beans cooked in duck stock instead of the canned beans.

Ingredients

  • 3 Tbs. olive oil
  • 1 Tbs. red-wine vinegar
  • Salt and freshly ground black pepper
  • 2 cups canned Great Northern or navy beans, rinsed and drained well
  • 1 cup bite-size pieces duck confit, preferably from the leg and thigh (skin removed)
  • 4 cups mesclun or mixed greens
  • 1 small fennel bulb, trimmed, outer fibers peeled, bulb halved and sliced as thinly as possible

Nutritional Information

  • Nutritional Sample Size per side serving
  • Calories (kcal) : 350
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 25
  • Sodium (mg): 680
  • Carbohydrates (g): 34
  • Fiber (g): 9
  • Protein (g): 17

Preparation

  • In a small bowl, whisk the oil into the vinegar; season with salt and pepper. Put the beans, duck, greens, and fennel in a large bowl and toss with the vinaigrette. Adjust the seasonings and serve.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks